HERBED MUTTON, PEPPER, AND PASTA BAKE

INGREDIENTS

• 2 tablespoons olive oil

• 2 onions, chopped

• 1 leek, sliced

• 1 clove garlic, crushed

• 2 small fresh red chilies, chopped

• 1 large red pepper, chopped

• 1 large green pepper, chopped

• 1/3 cup chopped fresh basil

• 1 teaspoon dried oregano leaves

• 2 x 410g cans of tomatoes

• 1/2 cup dry white wine

• 2 tablespoons tomato paste

• 2 small chicken stock cubes, crumbled

• 1 teaspoon sugar

• 1/4 quantity spinach pasta dough

• 150g sliced mutton(cooked)

HERBED MUTTON, PEPPER, AND PASTA BAKE METHOD:

Heat oil in a pan, add onions, leek, garlic, and chilies, and cook, stirring, until onions and leek are soft. Add peppers, herbs, undrained crushed tomatoes, wine, paste, stock cubes, and sugar. Bring to boil, simmer, uncovered, for 20 minutes. 

Cut pasta dough in half, and roll each half until 2mm thick. Cut the pasta to fit a shallow ovenproof dish (6-cup capacity ). Add pasta to a large pan of boiling water, boil, uncovered, for about 5 minutes or until just tender; drain. 

Spoon one-third of the tomato mixture into the dish, and top with half the pasta. Place half the mutton over the pasta. Repeat layering, ending with tomato mixture. Bake, covered, in a moderate oven for about 40 minutes or until heated through.

Serves 4.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: MUTTON AND MACARONI SALAD